Ingredients
- 30g dried porcini mushrooms
- 50g butter, plus around 125g for the top of the pâté
- 3 shallots or small onions, finely chopped
- 2 large garlic cloves
- 450g chestnut mushrooms, roughly chopped
- 300g button mushrooms, roughly chopped
- 2 bunches tarragon, finely chopped
- 120g cream cheese
- 1tbsp soy sauce
- ½tsp smoked paprika
- bay leaves and thyme
Instructions
- Soak the porcini in boiling water until softened, about 20 mins, then strain through a sieve.
- Melt a knob of butter in a pan and sauté the porcini for a few minutes, then set aside. Put the shallots and garlic in the same pan and cook until softened. Set aside.
- Now sauté the remaining mushrooms in batches, adding butter when needed until they are cooked. Put into a bowl and add all the remaining ingredients.
- Whizz in a processor with seasoning. Put into a pâté dish. Melt the 125g butter and pour over the top, leaving the milky solids in the pan. Arrange the herbs in the butter. Chill in the fridge; serve with toasts or crostini.
Notes
This flavour packed paté is best served with either melba toast or crostini.
